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    Home ยป Recipes ยป Cool Drinks

    Homemade Arabian Pulpy Grape Juice

    Published: Apr 14, 2017 ยท Modified: Sep 11, 2021 by Ramya ยท 12 Comments

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    Learn how to make Arabian Pulpy Grape Juice at home for a refreshing and delicious cool drink for the hot summers. Very simple and extremely delicious!

    Every one of us have heard of Pulpy Orange Juice but Pulpy Grape Juice? Yes, there is a delicious concoction of pulpy grapes and grape juice that shows up in every juice shop in South India come summers. With temperatures soaring very high, I have been making a lot of cool drinks at home from Neer Mor to Mango Lassi to Virgin Pina Colada and this is the latest favorite!

    Having only tasted Grape Juice made at home, it was like amazingly delicious when I first tasted Arabian Pulpy Grape Juice for the first time at my cousinโ€™s wedding. I love my fruits wholesome and very rarely blend them. Even so, I couldnโ€™t just stop myself from one glass of this pulpy grape juice. I made a mental note to prepare it at home and as usual forgot all about it.

    In the last few years, we have been getting hybrid variant of grapes that are seedless and I have not been seeing the local variant called the Panneer Drakshai. They are a deep violet with a sweet fragrance of Panneer (not to be confused with Cottage Cheese or Paneer). Couple of weeks back, I saw them in a local store and picked them up immediately. There surely lies some fun in biting into sweet, sweet grapes with seeds.

    It was the husband who suggested that I make Pulpy Grape Juice. I was not all sure how would I remove the skin and the seeds. A simple google search showed me that blanching grapes could help remove the skin. Thatโ€™s it and viola, I had figured out my Pulpy Grape Juice recipe. It is very refreshing and delicious, with bites of sweet grapes!

    How to make Arabian Pulpy Grape Juice

    ๐Ÿ“– Recipe

    Arabian Pulpy Grape Juice

    Ramya
    Refreshing Grape Juice with deliciously sweet pulpy grapes, perfect for those summers!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Cool Drinks
    Cuisine South Indian
    Servings 2 litres

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • ยฝ kg Paneer Drakshai/Grapes
    • 125 grams Sugar
    • 2.5 litres Water
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    Instructions
     

    • In a large pot, bring about a litre of water to boil. Add grapes to it.
    • As the grapes come to a boil, the skin breaks and they begin to float on top.
    • Remove from heat and drain the grapes. Reserve the water.
    • In another pot, have about 1.5 litres of cold water. Drop the blanched grapes into it. Let it cool down a bit.
    • When pressed between fingers, the pulp slides out and carefully remove the seeds. Preserve the skin and seeds along with the water.
    • Store the grape pulp in the fridge while making the juice.
    • Now take all the grape water in the large pot along with the grape skin and seeds. On medium flame, let it come to a boil.
    • Add ยฝ cup or 125 gms of sugar and mix well.
    • Keep the juice boiling for about 15-20 mins on medium flame until it is slightly reduced and turns a deep violet.
    • Strain the grape skin/seeds and refrigerate the juice until ready to serve.
    • Mix the grape pulp and juice before serving. Serve cold. For longer storage period, place in airtight container in the fridge.

    Note โ€“

    • It best to use the seeded variant of grapes for this recipe as they are naturally sweet. If not available, seedless varieties can be used.
    • Add sugar as per preference. ยฝ cup of sugar was sufficient for 2.5 ltrs of water which turned into almost 2 ltrs of juice.
    • If the grapes are too sweet, a drizzle of lemon juice could be added.
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    Arabian Pulpy Grape Juice Recipe with Step by Step Pictures

    1. In a large pot, bring about a litre of water to boil. Add grapes to it.

    2. As the grapes come to a boil, the skin breaks and they begin to float on top.

    3. Remove from heat and drain the grapes. Reserve the water.

    4. In another pot, have about 1.5 litres of cold water. Drop the blanched grapes into it. Let it cool down a bit.

    5. When pressed between fingers, the pulp slides out and carefully remove the seeds. Preserve the skin and seeds along with the water.

    6. Store the grape pulp in the fridge while making the juice.

    ย 

    7. Now take all the grape water in the large pot along with the grape skin and seeds. On medium flame, let it come to a boil.

    8. Add ยฝ cup or 125 gms of sugar and mix well.

    9. Keep the juice boiling for about 15-20 mins on medium flame until it is slightly reduced and turns a deep violet.

    10. Strain the grape skin/seeds and refrigerate the juice until ready to serve.

    11. Mix the grape pulp and juice before serving. Serve cold. For longer storage period, place in airtight container in the fridge.

    Recipe Notes

    • It best to use the seeded variant of grapes for this recipe as they are naturally sweet. If not available, seedless varieties can be used.
    • Add sugar as per preference. ยฝ cup of sugar was sufficient for 2.5 ltrs of water which turned into almost 2 ltrs of juice.
    • If the grapes are too sweet, a drizzle of lemon juice could be added.

    I would be delighted to know if you have tried this recipe, donโ€™t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter ๐Ÿ™‚

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    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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    1. Lina

      April 14, 2017 at 7:13 pm

      Looks beautiful! The colour is amazing ?...perfect summer treat

      Reply
      • chcooks

        April 17, 2017 at 1:41 pm

        Thanks much Lina ๐Ÿ™‚

        Reply
    2. Ezhil G

      December 15, 2018 at 5:18 pm

      Finally i found the correct and detailed procedure for this recipe. thanks a lot!!

      Reply
      • chcooks

        December 19, 2018 at 7:15 pm

        You are most welcome ๐Ÿ™‚

        Reply
    3. Rohinee

      February 17, 2020 at 12:39 pm

      Hi, excellent recipe!!! Can we use Jaggery powder instead of Sugar?

      Reply
      • chcooks

        February 25, 2020 at 9:15 pm

        Yes, you can. But I have never tried it myself so I cant guarantee the same taste ๐Ÿ™‚

        Reply
    4. Primrose

      April 22, 2020 at 11:11 am

      Finally I got the perfect recepie.thanks a bunch

      Reply
      • chcooks

        April 22, 2020 at 6:12 pm

        Glad you feel that way ?

        Reply
    5. Arun Kumar

      May 20, 2022 at 12:52 pm

      5 stars
      Thanks for the recipe

      Reply
      • Ramya

        May 22, 2022 at 11:10 am

        You are most welcome!

        Reply
    6. R

      March 11, 2025 at 7:35 pm

      How long can they be stored? Any extra steps for long time storage?

      Reply
      • Ramya

        March 15, 2025 at 11:34 am

        You can store it in freezer for longer shelf life.

        Reply

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart ๐Ÿ™‚ I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me โ†’


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